Chicken Chokertme

(Tavuk Çökertme)

Two medium sized chicken breast, cut in strips
1 tsp butter
1/2 cup yoğurt, room temperature
Parsley, chopped

Marinade:
1/2 cup milk
2 tbsp olive oil
1 tsp cumin
1/2 tsp paprika
Salt

2 medium sized white potatoes, thinly shredded julienne
1 cup sunflower oil

Garnish:
1 tbsp butter
1-2 garlic clove,mashed with salt
1 tsp red pepper paste
1 tbsp tomato paste

First, fill a medium sized plastic bowl halfway with water and add 1 tbsp salt in it. Soak the potato slices in it for about 20 minutes.

Heat up the liquid oil in a frying pan. Drain the potatoes, but don't rinse them and dry with a paper towel. When the oil heats up, fry the potatoes until golden brown. Afterwards, place on a paper towel to soak up any extra oil. Keep it warm.

Marinate the chicken strips for about 4 hours or overnight in the fridge in a container with a lid. Bring the chicken to room temperature 10 minutes before cooking. Heat up the Teflon pan. Then place the chicken strips and butter in it. Saute until the chicken is cooked at low-medium heat, turn the heat off.

Place the fried potatoes on a serving plate. Arrange the cooked chicken on them. Meanwhile, melt the butter in a small pan. Add in the garlic, red pepper paste and tomato paste. As soon as it starts bubbling, pour all over the Tavuk Çökertme. Place the Yogurt Sauce on top and serve while still warm.

2 servings.